Black Forest Cake

Black Forest Cake

Ingredient 7-inch Cake 18cm Cake
Sponge Cake Viennoise Chocolat one 7-inch cake one 18cm cake
sugar 2 Tbsp. 2 Tbsp.
water 3 Tbsp. 50cc
Kirschwasser 1 Tbsp. 1 Tbsp.
Cherry Filling
fresh cherries, pitted 10 oz. 300g
sugar 2 Tbsp. + 1 tsp. 2 Tbsp. + 1 tsp. (30g)
Kirschwasser ½ Tbsp. ½ Tbsp.
lemon juice 1 tsp. 1 tsp.
corn starch ½ Tbsp. ½ Tbsp.
Kirsch Cream
heavy cream scant ½ cup 100ml
sugar scant 1 Tbsp. scant 1 Tbsp.
Kirschwasser 1 Tbsp. 1 Tbsp.
gelatin ½ tsp. ½ tsp.
water 2 tsp. 2 tsp.
heavy cream about 1 cup 200 - 250ml
sugar 2 - 2½ Tbsp. 25 - 30g
dark chocolate as needed as needed
fresh cherries, whole 8 8

This refined version of the classic Black Forest Cake isn’t overwhelmingly sweet, emphasizing the contrast of rich chocolate and tangy cherries. The fresh whipped cream frosting balances the intensity without weighing it down.


  1. Prepare an appropriately sized Sponge Cake Viennoise Chocolat.
  2. Make the syrup: Mix water and sugar and heat in microwave until sugar blends completely; let cool and stir in Kirschwasser. Set aside.
  3. Wash cherries, remove stems and pits. Wash and set aside 8 extra cherries to top with, leaving the stems and pits in if you like.
  4. Keep the heavy cream chilled.
  5. Grate enough chocolate to cover the top and decorate the sides.
  6. Measure 2 tsp. water and sprinkle the gelatin into it and set it aside.


  1. Make cherry filling.
    Slice of Black Forest Cake
    1. Put all filling ingredients into a saucepan and mix briefly. Let sit for at least 20 minutes.
    2. Put the pan over medium heat until it begins to thicken. Remove from heat and set aside to cool.
  2. Make Kirsch cream.
    1. Microwave the gelatin mixture briefly, until the gelatin dissolves. Add Kirschwasser.
    2. Add sugar to heavy cream and whip until the whisk leaves a trail in it, stopping before it becomes stiff.
    3. Add Kirschwasser mixture to cream and stir until blended.
  3. Assemble cake.
    1. Slice sponge into two equal layers.
    2. Lay the bottom layer on a plate. Dab half of the syrup onto it with a brush, letting it soak into the sponge.
    3. Spread half of the Kirsch cream in an even layer on top. Spoon all of the cherry filling on top of the cream layer, then cover with the remainder of the Kirsch cream.
    4. Lay top half of sponge on top of the cream layer upside-down, so the cut surface is on top. Press down gently so the layers stick together. Dab the remainder of the syrup onto it with a brush.
  4. Frost.
    1. Put chilled heavy cream and sugar into a large bowl and whip with an electric mixer, starting at low speed to prevent splattering and increasing as it stiffens. Whip until stiff enough that cream dribbled off the beaters leaves a trail for a moment. If your kitchen is hot, you may need to put the bowl in a pan of ice water while whipping, to keep it cold.
    2. Pour some of the whipped cream on top of the cake, then spread out to cover the top and sides in a thin layer. It’s fine if you can see the sponge through the cream at this point. Chill uncovered in the refrigerator for about 30 minutes.
    3. Once the layer of whipped cream on the cake has set a bit, pour more whipped cream on top and spread it over the top and down the sides; chill and repeat until the cake has a nice, even coating of whipped cream. At the end, hold the knife vertically and run it around the outside to smooth. This will leave a small ridge around the top edge; smooth it inward.
  5. Decorate.
    Take the remaining whipped cream and whip it until stiff enough to hold its shape. Use a piping bag or frosting syringe to decorate the cake however you prefer. Cover the top of cake with grated chocolate, and dust the remainder onto the sides if you like. Top with the whole cherries you reserved.